Pea Risotto Recipe (Rizi Bizi)
This Pea Risotto (Croatian Riži Biži) is a creamy, dreamy risotto with the sweetness of peas, the aroma of garlic, and a hint of crispy pancetta (if you're feeling fancy!). It’s rich, savory, and so easy to make, even on a busy weeknight.
Ingredients
- 4 cups chicken or vegetable broth
- 2 tbsp olive oil
- 1 medium onion finely chopped
- 100 g pancetta or ham, diced optional
- 2 garlic cloves minced
- 1 cup Arborio rice (or another short-grain rice)
- 1 1/2 cups fresh or frozen peas
- salt to taste
- black pepper to taste
Optional:
- Fresh parsley, finely chopped
- Grated Parmesan cheese
Instructions
- Warm the broth: In a small saucepan, heat the chicken or vegetable broth over low heat. Keep it warm as you cook the rice. This ensures the rice absorbs the liquid evenly and maintains a consistent cooking temperature.
- Sauté the onions and pancetta: In a large pot or deep skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the finely chopped onion. Cook, stirring frequently, for about 5 minutes, until the onion becomes soft and translucent. If you’re using pancetta or ham, add it to the onions and sauté for an additional 3-4 minutes, stirring occasionally, until the meat is slightly crisp and golden.
- Add the garlic: Add the minced garlic to the pot and cook for about 30 seconds, just until fragrant. Be careful not to let the garlic brown, as it can turn bitter.
- Toast the rice: Add the Arborio rice to the onion and pancetta mixture. Stir the rice constantly for 1-2 minutes, allowing the grains to get lightly toasted. This step helps the rice develop a deeper flavor and prepare it for absorbing the liquid.
- Begin adding the warm broth: Start adding the warm broth to the rice, one ladle (about ½ cup) at a time. Stir the rice after each addition, allowing it to absorb the broth before adding more. This process will help the rice cook evenly and achieve a creamy texture.
- Continue cooking the rice: Keep adding the broth in small amounts, stirring frequently. The rice will gradually release its starch, creating a creamy consistency. This process will take about 15-20 minutes. If the rice absorbs all the broth and still isn’t fully cooked, you can add a bit more broth or hot water, continuing to stir.
- Add the peas: When the rice is nearly done (about 5 minutes from being fully cooked), stir in the peas. If using fresh peas, they will cook quickly; frozen peas should also warm up and soften in the remaining cooking time.
- Season the dish: Once the rice is creamy and the peas are tender, season the dish with salt and pepper to taste. Keep in mind that if you used pancetta or broth that is already salty, you may need to adjust the salt accordingly.
- Final touch and serving: Once the Riži Biži is done, remove the pot from the heat. If you like, garnish the dish with freshly chopped parsley for a fresh, bright flavor. Serve immediately, offering grated Parmesan cheese on the side for anyone who likes an extra layer of richness.
- Dobar tek!